Mexican Cheese Soup – A copycat of a childhood restaurant favorite

The part of Pennsylvania we grew up in, certainly was lacking in Mexican food options as we were younger. When my mom was pregnant with me, we just so happened to live near one of the few restaurants in the area. She would send my dad for tacos and soup at least 3-4 times a week. As far back as I can remember, she would take me to this restaurant once a year about a week or two before school started, even after my sister was born, after my dad passed away, after we didn’t have much at all, but saved up for that one night a year, we still kept the tradition going. With every meal they served Mexican Cheese Soup. My mom figured out the recipe, if not the actual, something super close.

This restaurant is no more, but over the years, she figured out that soup recipe she loved so much. So close, you’d think she got takeout. This may be a simple common soup to some, but to me it holds so many great memories.

For this recipe you’ll need:

24 ounces Tomato Sauce
16 ounces Beef Broth
3 medium potatoes, peeled and chopped
8 ounces of water
Pepper and Parsley to taste
1/2 or full round of Colby Cheese cubed
8 oz can chopped tomatoes with chilis *optional for more heat/substance

Instructions:

Combine all ingredients except for cheese in a pot and bring to a boil.
When liquid is boiled, remove from heat, add cheese, and cover. Let sit until cheese is soft.

We haven’t been able to find a round of Colby Cheese here in Southern California, so we substitute with Queso Fresco.

Tomato Based Broth with Chopped Tomatoes and Herbs

In addition to the other ingredients, we also add a can of chopped tomatoes with chilies for an addition of flavor, you can also add sliced peppers if you want.

Mexican Cheese Soup Recipe

Print Recipe

Mexican Cheese Soup

This is the recipe my mom came up with to closely resemble the soup that came with every meal at our favorite Mexican restaurant.

Course: Soup

Ingredients

24 oz tomato sauce
16 oz beef broth
3 medium potatoes peeled and chopped
8 oz water
pepper and parsley to taste
½ or 1 round of Colby Cheese, cubed or any other melty cheese of your choice, we use Queso Fresco
8 oz can chopped tomatoes with chilis *optional for more heat/substance

Instructions

Combine all ingredients except for cheese in a pot and bring to a boil.
When liquid is boiled, remove from heat, add cheese, and cover. Let sit until cheese is soft.

We love this soup, it’s great with tacos or on its own. For the two of us it gives leftovers for a few days, and its a perfect little bowl full of flavor.

What are your favorite soups? Let us know in the comments below!!!